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Brasserie Blanc Review

This branch of Raymond Blanc's group of flexible eateries (formerly known as Le Petit Blanc) occupies the original ballroom of the old Queen's Hotel and offers distinctive French cuisine with a modern slant and a child-friendly attitude.

Raymond Blanc's fingerprints are obvious throughout the menus, which embrace such things as Maroilles cheese soufflé with pears and walnuts, hot-smoked Loch Duart salmon fishcake with butter sauce, roast duck breast with orange and lime sauce, and desserts such as lemon parfait with cherry coulis - not forgetting the croustillant of ice creams and sorbets.

The wine list favours forward-looking French producers and reflects M.

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